Project number:
2014-704
Project Status:
Completed
Budget expenditure:
$140,092.70
Principal Investigator:
Jayne M. Gallagher
Organisation:
Curtin University
Project start/end date:
14 May 2014
-
14 May 2015
Contact:
FRDC
Up to 60% of food waste (including seafood waste) is potentially avoidable. In the case of seafood specifically, at least 50% of the fish is generally lost re filleting and damaged crustacea such as rock lobster, crabs and prawn sbring low return to the producer. Often there is a business cost incurred in removing seafood prodessing waste.
Reducing and transforming seafood processing waste seems essential to add profitability where possible to the Australian seafood industry.
This project will use mechanical separation, reforming by alginate and extrusion technologies from other food industries, to try and develop a range of value added products from seafood processing waste.
1. To successfully launch at least 2 products produced form seafood processing waste on the institutional catering market.
Final report
ISBN:
978-0-9925568-8-4
Authors:
Peter Jecks
Andy Molyneux
Andrew Sankey
Dr Aarti Tobin
Dr Peerasak Sanguansri
Dr Janet Howieson
Final Report
•
2018-01-01
•
1.92 MB
2014-704-DLD.pdf
This report summarises the research undertaken under FRDC 2014/704: Waste Transformation for the Catering Market. The project aimed to develop and launch at least two value-added products on the institutional catering market using seafood processing waste.
Initially a variety of different seafood processing waste products including picked and seconds Blue Swimmer Crabs, Snapper, Atlantic Salmon and various reef fish frames, Patagonian Toothfish frames, Western Rock Lobster legs, headed and gutted shark, low value prawns and headed and gutted Leatherjacket were transported to the Abacus Fisheries facility in Carnarvon. Mechanical separation of seafood protein from these products was optimised with subsequent data generated on recoveries, and compositional and microbiological food safety analyses. These various forms of separated seafood protein were then used for new product development trials.
During the project, a number of new technologies for seafood protein separation, stabilisation and reforming were developed that can be applied generally to seafood processing waste recovery and new product development.
Initially a variety of different seafood processing waste products including picked and seconds Blue Swimmer Crabs, Snapper, Atlantic Salmon and various reef fish frames, Patagonian Toothfish frames, Western Rock Lobster legs, headed and gutted shark, low value prawns and headed and gutted Leatherjacket were transported to the Abacus Fisheries facility in Carnarvon. Mechanical separation of seafood protein from these products was optimised with subsequent data generated on recoveries, and compositional and microbiological food safety analyses. These various forms of separated seafood protein were then used for new product development trials.
During the project, a number of new technologies for seafood protein separation, stabilisation and reforming were developed that can be applied generally to seafood processing waste recovery and new product development.
